Beef Tamales

Cooking food inside plant leaves is a practice made in many cuisines. Grapes, banana, and corn leaves (or husks) make for a fascinating cooking technique and charming presentation. Watch a video of these Beef Tamales in the works.

There are many versions of tamales throughout Latin America, and they don’t need to be done with only corn—although corn tamales are the most popular tamal. They can be done with yucca, beans or other vegetables. In fact, in Brazil, one very famous tamal is the Abará, made from black-eyed peas (feijão fradinho in Portuguese), seasoned with dried shrimp, onions, ginger, and palm oil. In Brazil, we use the name Pamonha instead of tamales.

Oh, can we talk grammar for a second? One tamal. Two tamales.

Tamales can be filled with various fillings, from chicken, beef, turkey, or fish. Tamales can be an appetizer, side dish, or a full meal, depending on the recipe. I like to garnish tamales with sauce, queso blanco, cilantro, and avocados. What sauce? I save some of the cooking liquid from the braised beef and use that as the sauce for the recipe below. You can also make chimichurri or tomato salsa as alternative sauces. Use your imagination and feel free to garnish with sour cream, grated cheese, etc.

Many cultures prepare tamales with fresh corn, while in Mexico, it’s more common to use corn flour or masa harina, which can be easily found in grocery stores on the Latin Island.

Masa Harina
Masa Harina


Making these beef tamales is a labor-intensive project; you have to prepare the filling, the dough, assemble the tamales and then steam them. The advantage is, you can make them up to one week ahead of time or freeze them if they are well wrapped.


Steaming X Boiling

In Brazil, we boil the pamonhas or tamales. In Mexico, we steam. Personally, I find that no matter how well wrapped or tied up, when boiling them directly in water, it always finds a way to get in touch with the tamales. For that reason, I prefer steaming.


Fresh Husks X Dry

In Brazil, we use fresh corn husks. In Mexico and Latin markets all over the U.S, it’s easy to find dry husks. If you soak them for 10 minutes in hot water, they’re OK to use.


Encasing the Beef Tamales

Some cuisines call for multiple leaves, wrapping each tamal and tying them with a string. Others simply fold the husk tight enough that the dough will stay inside. It’s up to you how to wrap them. There is no right or wrong. At the end of the “assembling party,” if you run out of husks but still have dough and filling, you can always use aluminum foil for the last ones. True, they don’t have a charming presentation, but it can be done.


Dough Thickness

It’s important to make a dough thin enough to allow the filling to shine but not so thin that the tamal becomes too fragile. About ¼-inch should be good. When using masa harina, it’s crucial to have a good proportion of corn flour, plus lard and broth to moisten the dough.



Beef Tamales

Makes about 25 Tamales


For the Beef Filling:

2½ lbs beef stew, cut into 1-inch cubes

5 garlic cloves

2 onions, peeled and quartered

1 dry guajillo chiles, seeds and stems removed

1 dry ancho chile, seeds and stems removed

3 bay leaves

1 tablespoon ground cumin

kosher salt and freshly ground black pepper

1/8 teaspoon cayenne pepper

¼ teaspoon chili powder

1 teaspoon paprika


For the Tamales Dough

¾ cup (130g) lard (or vegetable shortening or coconut oil)

½ teaspoon kosher salt

1 teaspoon cold water

1 teaspoon baking powder

3½ cups (530g) masa harina (instant corn masa flour)

3½ cups chicken stock (or vegetable stock)


To Assemble the Tamales:

25 dried corn husks, soaked in hot water


For Garnish:

Feta cheese

Avocado, cut into small cubes

Cilantro, chopped

Equipment: large pan and lid with steamer that fits inside


Prepare the Beef Filling: In a large pot or Dutch oven, combine all the ingredients except cayenne, chili powder and paprika. Add cold water, just enough to cover the entire food, cover the pan and bring to boil. As soon as it comes to a boil, reduce the heat, open the lid slightly to cover partially, and cook until the meat is very tender, between 1-2 hours, skimming off the foam occasionally.

Transfer the meat to a bowl and let it cool, then shred it with your fingers (I like to use kitchen gloves to do that). Discard the bay leaves and transfer the garlic, onion and chiles to a blender along with the cooking liquid. Blend until smooth. You will have a lot of sauce. Add just enough to make the beef nice and moist and save the rest of the sauce to serve with the tamales. Taste the meat and adjust the seasoning with the cayenne pepper, chili powder and paprika, salt and pepper if needed. Save the meat and sauce separately. You can prepare them up to a week ahead before assembling the tamales. You can also freeze for one month.

Prepare the Dough: In the bowl of an electric mixer fitted with the paddle attachment place the lard,

salt and water and beat for 1 minute until light and fluffy. Add the baking powder and then alternate adding the harina flour and chicken broth alternating a little at a time. Continue beating until the dough is homogeneous and as fluffy as can get.

For the Corn Husks: Soak the dried corn husks in hot water for at least 10 minutes or until they are pliable. Drain them in a colander.

Assemble the Tamales: Lay out a corn husk with the pointy end towards you. Spread about 3 to 4 tablespoons of the dough into an oval shape, about ¼-inch thick, leaving a border of at least ½-inch on the sides. Place 1 tablespoon of filling in the middle of the dough.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the sides to one side, rolling them in the same direction around the tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Alternatively, you can also fold the top end and make a little package with the tamales. Some people like to wrap it in a string to secure the package.

Set a pan fitted with a steamer inside and fill with water. Line the steamer with one or two layers of soaked corn husks as protection. Assemble all the tamales and place them inside the steamer either with the open end on top or if you folded the top as well, lay them flat. You can pile them up. Cover with the lid and cook on low heat for 30-45 minutes. You know the tamales are ready when they come easily free from the husks. Remove all the tamales from the steamer. Serve with hot sauce saved from the meat and garnish with feta cheese, avocado and cilantro.


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